CREAMY MUSTARD PORK
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This easy pork with creamy mustard sauce, served with veggie smash and tender green beans, is a simple, flavoursome mid-week meal. The sauce is irresistible!

Pork with creamy mustard sauce, served with veggie smash and tender green beans. A simple, flavoursome mid-week meal. The sauce is irresistible!

You can easily change out the pork for chicken, if you prefer. The mash is super versatile too… despite being loaded with veggies, I reckon it tastes just about as good as regular mash!

Pork with creamy mustard sauce, served with veggie smash and tender green beans. A simple, flavoursome mid-week meal. The sauce is irresistible!

 

PRINT RECIPE PDF

 

Pork with creamy mustard sauce, served with veggie smash and tender green beans. A simple, flavoursome mid-week meal. The sauce is irresistible!

CREAMY MUSTARD PORK

Keyword: MAIN MEALS, PORK
Difficulty: Easy
Ready In: 35 minutes
Serves: 4

Pork with creamy mustard sauce, served with veggie smash and tender green beans. A simple, flavoursome mid-week meal.

QUICK PRINT

Ingredients

PORK

  • 600 g pork rump or fillet (1.3lb)
  • 1 tsp olive oil
  • 3/4 cup chicken stock (190ml)
  • 1 Tbsp lemon juice
  • 3/4 cup cream (190ml)
  • 1 1/2 Tbsp wholegrain mustard
  • 1 tsp dried tarragon
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika

VEGGIE SMASH

  • 500 g potatoes, i.e. agria (1.1lb)
  • 1 small broccoli
  • 1 cup frozen mixed veggies (150g)
  • 1 Tbsp butter
  • 1 Tbsp milk

TO SERVE

  • 300 g green beans (5.3oz)

Instructions

  1. PREPARE INGREDIENTS

    Slice pork into 1.5cm thick medallions. Brush medallions on each side with olive oil and season with salt and pepper. Peel and chop the potatoes into 2cm cubes. Roughly chop the broccoli into florets and trim the ends off the beans.

  2. Place the potatoes in a medium saucepan, cover with plenty of water and boil for 15 minutes.

  3. COOK PORK

    While the potatoes are boiling, heat a large frying pan over a medium heat and cook pork medallions for 3 minutes on each side, until browned and almost cooked through. Remove from the frying pan onto a plate.

  4. Add the chicken stock and lemon juice to the hot frying pan and simmer for 2 minutes. Add the cream, mustard, tarragon, oregano, smoked paprika and a pinch of salt and pepper. Simmer for another 2 minutes. Add the pork back into the pan, turn heat down to low and gently simmer until the veggie smash is ready.

  5. PREPARE VEGGIE SMASH

    When the potatoes have boiled for 15 minutes, add the broccoli and mixed veggies and boil for a further 5 minutes. Drain well, then add butter and milk and mash. You can use a stick blender for a smoother texture. Season with salt and pepper.

  6. SERVE

    Steam green beans in the microwave for 1 1/2 minutes. Plate out individual portions of veggie smash and place pork and green beans on top. Drizzle with sauce.

Recipe Notes

WINE MATCH: A Chardonnay will balance the creamy lemon sauce nicely.
GLUTEN FREE OPTION: This meal is naturally gluten free. Make sure you use gluten free chicken stock.
INGREDIENT SWAP: Pork chops also work well in this recipe. Chicken thighs are a good alternative too. You can use cauliflower instead of broccoli if you prefer.
LIGHTEN UP: For a healthier version, replace the cream with 100g lite sour cream and 100ml evaporated milk.
STORING AND REHEATING: Package individual servings of veggie smash, pork, beans and sauce together in airtight containers. Refrigerate and reheat in the microwave as required.

 

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6 Comments

  1. Jan says:

    So good! Loved the combination of veggies in the mash and that sauce is just divine!

  2. Karly says:

    This looks really delicious! I think this would be a winner in my house!

  3. I love sneaking veggies into the mash – such a great way to include more veggies!

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